Grilled ramps and bacon add a smoky flavor to this bright, oniony vinaigrette that’s wonderful drizzled over salads, swirled into soups, or spooned atop grilled meats.
- 12 ramps, trimmed
- 2 slices bacon
- 3⁄4 cup olive oil
- 3⁄4 cup minced parsley
- 1⁄4 cup white wine vinegar
- Kosher salt and freshly ground black pepper, to taste
- Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Grill ramps and bacon, flipping once, until ramps are slightly charred and bacon is crisp, 4–5 minutes; transfer to a blender. Add half the oil, parsley, vinegar, salt, and pepper; purée until smooth. With the motor running, drizzle in remaining oil until emulsified.